SINGAPORE NOODLES WITH CRISPY TOFU #dinner #healthylunch #breakfast #food #easy

I was longing for a pan fried food with those fragile little rice noodles and a salty, hot, curry based sauce this week, so I returned to my unique formula for Singapore Noodles, expanded the curry powder (since I needed FLA-VOR), tossed in some fresh seared tofu, and a sack of Slaw blend. <—That's me being excessively depleted from occasion frenzy to hack my own veggies, however the cost wasn't awful and now I don't have remaining cabbage and carrots to battle with! The outcome was a gigantic cluster of delightful Singapore Noodles with Crispy Tofu that has enticed me for lunch, supper, and late evening noshing sessions from that point onward.

This formula makes a LOT, so it's incredible for occupied conditions such as this pre-occasion week. The scraps warm truly well, so I have dinners prepared to go for a couple of days, at any rate. Similarly as with anything seared, the tofu doesn't remain fresh after warming, however the flavor is incredible to such an extent that I don't generally by any chance consideration. The noodles remain sodden and tasty, so it's everything great.

In the event that you would prefer not to do tofu in your Singapore Noodles, you could scramble 4-6 eggs in their place, or do both! What's more, obviously meat or shrimp are consistently choices too. Regardless of whether it's tofu, eggs, meat, or shrimp, make a point to sauté your protein first, expel it from the skillet, at that point include it back in toward the end. This completes two things: it leaves room in the skillet so that everything sautés appropriately and it keeps those proteins from over cooking.

Also try our recipe : SPICY PICKLED GREEN BEANS #dinner #spinach #food #spicy #recipes

INGREDIENTS

CRISPY TOFU

14 oz firm or extra firm tofu ($1.49)
Pinch of salt ($0.02)
2 Tbsp cornstarch ($0.08)
1.5 Tbsp cooking oil ($0.03)

STIR FRY SAUCE

1/4 cup soy sauce ($0.20)
1 Tbsp toasted sesame oil ($0.33)
1 Tbsp Sriracha ($0.05)
1 Tbsp rice vinegar ($0.11)
2 Tbsp mild curry powder* ($0.30)

STIR FRY

8 oz rice vermicelli or rice sticks ($2.99)
1.5 Tbsp cooking oil ($0.03)
2 cloves garlic ($0.16)
1 Tbsp grated fresh ginger ($0.10)
4 green onions, divided ($0.20)
9 oz bag shredded cabbage and carrots ($1.99)

INSTRUCTIONS

Remove the tofu from the package and wrap it in a clean, lint-free towel, or paper towels. Place the wrapped tofu between two cutting boards or plates, and place something heavy on top (books, a pot of water, etc.). Press the tofu for about 30 minutes to extract the excess moisture.
While the tofu is pressing, prepare the stir fry sauce. In a small bowl, stir together the soy sauce, sesame oil, sriracha, rice vinegar, and curry powder. Set the sauce aside.
Place the rice noodles in a casserole dish or large bowl and pour boiling water over top. Let the noodles soak for about 5 minutes, or until soft. Drain the noodles in a colander and set them aside until needed.
Once the tofu has pressed, cut it into small cubes (3/4 to 1-inch). Place the cubes in a bowl and season with a pinch of salt. Sprinkle the cornstarch over top and gently toss until the cubes are coated.
Heat a large skillet over medium heat. Once hot, add one to 1.5 Tbsp cooking oil and tilt the skillet to distribute it over the surface. Add the cornstarch coated tofu cubes and cook until golden brown and crispy on all sides. Remove the tofu from the skillet.

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